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Ricer Lager (500L - SB)

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 512.12 liters
Post Boil Size: 505 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Chen
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Friday August 4th 2023
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Saltfields Rice Lager

OG: 1.042 FG: 1.006 ABV: 4.7% IBU: 18

1.046
1.008
5.0%
14.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 kg Weyermann - Pilsner70 kg Pilsner 36 1.5 63.6%
35 kg Rice35 kg Rice 35.5 1 31.8%
5 kg Weyermann - Carapils5 kg Carapils 34.5 2.1 4.5%
110 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Loral80 g Loral Hops Leaf/Whole 11.75 Boil 60 min 4.52 6.8%
300 g Saaz300 g Saaz Hops Pellet 3.5 Boil 20 min 3.37 25.4%
300 g Saaz300 g Saaz Hops Pellet 3.5 Boil 5 min 1.11 25.4%
500 g Loral500 g Loral Hops Pellet 11.75 Whirlpool 20 min 5.88 42.4%
1,180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Yeast Nutrient Other Boil 10 min.
14 g Irish Moss Fining Mash 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2001 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge Infusion -- -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 514.45 L. Suggest reducing initial water volume to 45.4 L and adding 469.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 474.1 L 401.5
Strike water volume at mash thickness of 3.7 L/kg 401.5
Mash volume with grains 474.1
Grain absorption losses -110
Remaining sparge water volume (equipment estimates 223.9 L) 221.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 514.5 L) 512.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -3.4
Post boil Volume (equipment estimates 502.5 L) 505
Hops absorption losses (whirlpool, hop stand) -2.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 502.5 L) 500
Total: 623  
Equipment Profile Used: System Default
 
Notes

Gypsum - 35g
Lactic Acid - 50ml

Mash Temp - 66
Sparge Temp - 75

Boil Time - 90mins

Ferment 12c
Diactyl rest - Raise to 16c when left 4 brix point to FG. Maintain temp at 48 hours or until no off flavours. Close side gas valve, spund to 0.8 bar
Crash 4c, yeast dump after 24hrs, add 600ml betafine, carbonate at 1.8 bar for 5 days or until desired carbonation level

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  • Last Updated: 2023-08-17 08:54 UTC